Seafood Marinara Lisa Hlavaty Fdgn81A

This seafood marinara uses the microwave for the sauce while the pasta boils on the stove, getting a full Italian dinner on the table in about 30 minutes. Fresh tuna (or scallops or shrimp) cooks right in the sauce during the final microwave stage, staying moist and tender.

The sauce is chunky and robust. Canned Roma tomatoes, tomato paste, sliced mushrooms, black olives, fresh basil, and parsley build layers of flavor fast. Red pepper flakes add a gentle heat that runs through every bite.

Whole wheat pasta is the right match here. Its nutty, slightly chewy texture stands up to the bold sauce better than regular pasta would.

Pro Tips

• Use firm fish like tuna, swordfish, or monkfish that holds its shape in the sauce. Flaky fish like tilapia falls apart.
• Let the sauce stand 5 minutes after microwaving. Carryover heat finishes cooking the fish gently without overdoing it.
• Microwave power varies. Check the fish at 4 minutes and add time as needed. Overcooked fish turns dry and rubbery.
• Don’t drain the canned tomatoes. The juice adds body to the sauce.

Variations

• Shrimp marinara: Use peeled shrimp instead of tuna for a more classic seafood marinara.
• Stovetop version: Make the entire sauce on the stove if you prefer. Simmer 15-20 minutes, add the fish for the last 5.
• Capers and anchovies: Add a tablespoon of capers and a few anchovy fillets for a puttanesca-style twist.